Description
These Cream Cheese Zucchini Muffins are moist, tender, and filled with a creamy cheesecake center. Combining shredded zucchini with warm spices and a rich cream cheese filling, these muffins are perfect for breakfast, snack, or dessert. They bake up beautifully with a slight crisp on top and a soft, flavorful crumb inside.
Ingredients
Muffin Batter
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (120ml) canola or vegetable oil
- 1/4 cup (50g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/4 cups (150g) shredded zucchini (no need to blot)
- Optional: coarse sugar for topping
Cream Cheese Filling
- 5 ounces (142g) full-fat brick cream cheese, softened to room temperature
- 1 egg yolk, at room temperature
- 1/2 teaspoon pure vanilla extract
- 3 Tablespoons (36g) granulated sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (218°C). Prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with cupcake liners. This recipe yields about 10 muffins.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined. Set aside.
- Mix Wet Ingredients and Combine: In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, and vanilla extract together until smooth. Stir in the shredded zucchini. Pour this wet mixture into the dry ingredients and gently whisk or stir until just combined. Be careful not to over-mix to keep muffins tender.
- Make Cream Cheese Filling: In another bowl, beat the softened cream cheese with a handheld or stand mixer fitted with a paddle or whisk attachment on medium-high speed until smooth and creamy. Add the egg yolk, vanilla extract, and sugar, then beat until fully combined and smooth.
- Assemble Muffins: Spoon one heaping tablespoon of the zucchini muffin batter into each muffin cup. Add approximately 1 tablespoon of the cream cheese filling on top of the batter layer. Then, add another heaping tablespoon of the muffin batter to fill the cups almost to the top. Don’t worry if some cream cheese filling peeks out from the sides or top. Optionally, sprinkle coarse sugar on top for a crunchy finish.
- Bake Muffins: Bake at 425°F (218°C) for 5 minutes. Without removing the muffins from the oven, reduce the oven temperature to 350°F (177°C) and continue baking for another 15 to 17 minutes, until the muffins are set and a toothpick inserted into the muffin part (not the cream cheese center) comes out clean. Total bake time is about 20-22 minutes.
- Cool and Serve: Allow the muffins to cool in the pan for at least 10 minutes before removing. This helps the cream cheese center set perfectly.
- Store Leftovers: Store leftover muffins tightly covered at room temperature for up to 2 days or refrigerate for up to 1 week for best freshness.
Notes
- Do not over-mix the batter to keep muffins tender and fluffy.
- Use freshly shredded zucchini without pressing out moisture; it adds moisture without making the batter too wet.
- Softened cream cheese is essential for a smooth filling; let it sit at room temperature before mixing.
- Coarse sugar topping is optional but adds a nice crunch and sweetness.
- Ensure the oven temperature is lowered after 5 minutes to prevent over-browning while allowing muffins to bake through.
- If you prefer, these muffins can be stored in the freezer wrapped tightly for up to 3 months; thaw overnight in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
